Perfect Pot Roast


1 Tbsp olive oil
1.5 kg beef (chuck roast or rump roast)
1 large onion chopped
4 carrots cut into big pieces
2 stalks celery cut into pieces
500 gr baby potatoes
500 ml beef broth or water
200 ml red wine
4 cloves garlic chopped
½ tsp rosemary
½ tsp thyme
1 bay leaf


Preheat oven to 150°С.
Season meat with salt and pepper.
In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Add potatoes, carrots, and celery, and bake an additional 2 hours or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces.

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